This is a very quick rasam recipe which can be done within 10 minutes.We do not use any rasam powder in this recipe
The essence / flavour comes from crushed pepper, cumin seeds and garlic pods
Ingredients
The essence / flavour comes from crushed pepper, cumin seeds and garlic pods
Ingredients
- Tamarind - small lemon sized
- Water - 1 cup
- Tomato - 2
- Pepper - 3/4 teaspoon
- Jeera / Cumin seeds - 1 teaspoon
- Garlic - 10 nos
- Salt - 1 1/2 teaspoon
- Ghee - 1 tablespoon
- Curry leaves - few
- Red Chilly - 1
- Mustard - 1 teaspoon
- Hing - 1 teaspoon
Method
Step 1 - Preparation
- Soak tamarind in warm water
- Meanwhile peel gralic
- Take pepper, jeera and garlic in a mortar & pestle.Crush them coarsely
- Squeeze tomato using your fingers and palm
Step 2 - Rasam
- Heat 2 teaspoons of ghee in a kadai
- Add curry leaves and red chilly
- Put the crushed pepper, jeera and garlic.Saute till the raw smell goes
- Add tomatoes with a pinch of salt.Leave it for 2 minutes
- Pour tamarind extract and add salt
- Let it boil for 5 minutes
Step 3 - Garnish and Seasoning
- Add freshly chopped coriander leaves
- Melt ghee in a small kadai.Crackle mustard, hing and curry leaves
- Pour it over cooked rasam.Switch off the stove
Pour it over hot rice and consume
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